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Willie’s Nachos Recipe

Name: Willie's Grill & Icehouses Willie’s Nachos Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 12 cups tortilla chips; 2 cups shredded cheddar cheese; 1 cups shredded Monterey Jack cheese; 1 lb lean ground beef (80/20); 0.5 cups yellow onion; 1 tsp minced garlic; 1 tbs chili powder; 1 tsp ground cumin; 0.5 tsp smoked paprika; 1 tbs tomato paste; 0.25 cups beef broth or water; 0.75 tsp kosher salt; 0.5 tsp black pepper; 1 tbs vegetable oil; 1 lb boneless skinless chicken thighs or breasts, diced; 1 tbs lime juice; 1 tsp ground cumin; 1 tbs chili powder; 1 tsp minced garlic; 1 tbs olive oil; 0.75 tsp kosher salt; 0.5 tsp black pepper; 10 oz ribeye steak, trimmed; 1 tsp chipotle in adobo, minced; 1 tsp adobo sauce; 1 tbs olive oil; 0.5 tsp kosher salt; 0.5 tsp freshly ground black pepper; 1 cups refried beans or black beans (warmed); 1 cups pico de gallo

Inspired by Willie's Grill & Icehouse

Time45m

Serves4

Ground beef, chicken, or combo. Upgrade to Chipotle Ribeye for additional charge.

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Ingredients

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Base & Chips

12 cups tortilla chips

2 cups shredded cheddar cheese

1 cups shredded Monterey Jack cheese

Ground Beef Filling (choose beef)

1 lb lean ground beef (80/20)

1/2 cups yellow onion

1 tsp minced garlic

1 tbs Chili powder

1 tsp Ground cumin

1/2 tsp Smoked paprika

1 tbs tomato paste

1/4 cups beef broth or water

3/4 tsp kosher salt

1/2 tsp black pepper

1 tbs Tuscany sunflower oil

Chicken Filling (choose chicken)

1 lb boneless skinless chicken thighs or breasts, diced

1 tbs ReaLime juice

1 tsp Ground cumin

1 tbs Chili powder

1 tsp minced garlic

1 tbs olive oil

3/4 tsp kosher salt

1/2 tsp black pepper

Chipotle Ribeye Upgrade (optional)

10 oz ribeye steak, trimmed

1 tsp chipotle in adobo, minced

1 tsp adobo sauce

1 tbs olive oil

1/2 tsp kosher salt

1/2 tsp freshly ground black pepper

Toppings & Garnishes

1 cups refried beans or black beans (warmed)

1 cups Pico de gallo

1/4 cups pickled jalapeños

1/2 cups sour cream or crema

3/4 cups guacamole or mashed avocado

1/4 cups sliced green onions

2 tbs Fresh cilantro, chopped

1/4 cups crumbled queso fresco or cotija

4 to taste fresh lime wedges

Optional Hot Sauce

2 tbs your favorite hot sauce

Method

Base & Chips

Preheat & Arrange

Preheat the oven to 375°F (190°C). Arrange half of the tortilla chips in an even single layer on a large ovenproof baking sheet or two smaller sheets, leaving gaps for even melting.

Sprinkle half of the shredded cheddar and Monterey Jack evenly over the chips to create a uniform cheesy base.

Ground Beef Filling (choose beef)

Cook Beef

Heat 1 tablespoon vegetable oil in a 10-inch skillet over medium-high heat. Add the diced onion and cook 3–4 minutes until translucent. Add the ground beef and break up with a spatula. Cook until browned, about 6–8 minutes.

Season

Stir in the minced garlic, chili powder, ground cumin, smoked paprika and tomato paste. Cook 1 minute to bloom the spices. Add 1/4 cup beef broth (or water) to deglaze and scrape up browned bits. Simmer 2–3 minutes until slightly thickened. Taste and season with 3/4 teaspoon kosher salt and 1/2 teaspoon black pepper. Remove from heat and keep warm.

Chicken Filling (choose chicken)

Marinate & Cook Chicken

Toss the diced chicken with lime juice, 1 teaspoon ground cumin, 1 tablespoon chili powder, minced garlic, 1 tablespoon olive oil, 3/4 teaspoon kosher salt and 1/2 teaspoon black pepper. Let rest 10 minutes while prepping. Heat a skillet over medium-high heat and add the marinated chicken. Cook, stirring occasionally, until cooked through and lightly browned, 6–8 minutes. Remove from heat and keep warm.

Chipotle Ribeye Upgrade (optional)

Prepare Steak

If upgrading, mix 1 teaspoon minced chipotle and 1 teaspoon adobo with 1 tablespoon olive oil, then rub over the trimmed ribeye. Season with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. Let sit at room temperature 10 minutes.

Cook Steak

Heat a cast-iron skillet over high heat until very hot. Sear the ribeye 2–3 minutes per side for medium-rare (adjust time for thickness). Let rest 5 minutes, then thinly slice across the grain. Keep warm.

Assemble & Bake

Layer & Add Fillings

Top the cheese-covered chips (from the Base & Chips section) with spoonfuls of warmed refried or black beans, then evenly distribute your chosen protein (ground beef, chicken, or sliced chipotle ribeye). Add the remaining chips in a second even layer, then scatter the remaining shredded cheddar and Monterey Jack over the top.

Bake

Place the assembled sheet on the middle rack of the preheated oven and bake 6–8 minutes, or until cheese is fully melted and edges of chips are just starting to brown. For extra browning, broil 1 minute but watch carefully to avoid burning.

Toppings & Garnishes

Finish

Remove nachos from oven. Dollop sour cream or crema, spoon guacamole or mashed avocado, and scatter pico de gallo and pickled jalapeños across the top. Sprinkle sliced green onions, chopped cilantro, and crumbled queso fresco. Serve immediately with lime wedges and hot sauce on the side.